A collection of Rod's favorite recipes

Creamy Turban Squash Soup

There are those who do not like squash. Sorry about that – you’re missing out on some delicious meals! I’m talking to you, Tom!
Here’s yet another squash soup recipe. Why use squash for soup? It’s delicious and it’s inexpensive. Great combination! This time we’re using Turban Squash. I’ve never tried one of these before, but it looked so interesting I thought I’d give it a shot. You’re welcome to join us for dinner, Tom.

Creamy Turban Squash Soup

1 Turban Squash
2 potatoes
3 small turnips
1 large carrot
4 TBSP olive oil, divided
salt and pepper
1 TBSP fresh thyme, chopped
1 TBSP fresh rosemary, chopped
1 onion, diced
1 stalk celery, diced
3 cloves garlic, minced
pinch of crushed red pepper flakes
1/2 cup dry white wine
6 cups chicken stock
1 cup fat free half and half

Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with cooking spray. Cut squash in half and remove seeds. Place squash halves cut side down on one baking sheet. Peel potatoes, turnips and carrot. Dice all into same size pieces, about 1 inch. Place vegetables in a large bowl and drizzle 2 TBSP of the olive oil over them. Season with salt, pepper, thyme and rosemary. Stir to coat evenly. Spread vegetables in a single layer on other prepared baking sheet. Place both baking sheets into oven. Roast squash for 1- 1 1/2 hours, or until tender. Roast other vegetables for 40-45 minutes, stirring once half way through. Remove vegetables from oven and allow squash to finish roasting. When squash is done, remove from oven and scrape pulp from shell.

In large soup pot heat remaining olive oil. Add onions and celery and season with salt, pepper and crushed red pepper flakes. Saute until vegetables have softened a bit, 3-5 minutes, then add garlic and continue to saute for another minute or two. Add wine and cook for a few minutes to reduce wine a bit, then stir in the chicken broth and all of the roasted vegetables. Bring to a boil, reduce heat and simmer for 15-20 minutes. Remove from heat and working in batches, transfer soup to blender or food processor. Process until smooth. Return soup to pot and stir in the half and half.



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